Draught beer with a high co2 content

Abstract

A first aspect of the present invention relates to a draught beer characterised in that the beer is refermented in the barrel and has an internal CO2 content that is greater than or equal to 7 g/L. A second aspect of the invention relates to a process producing refermented draught beer.

1 . Draught beer characterised in that the beer is refermented in a barrel and has an internal CO 2  content greater than or equal to 7 g/L. 
     
     
         2 . The draught beer according to  claim 1  characterised in that the beer has an internal CO 2  content that is between 7 and 9 g/L. 
     
     
         3 . The draught beer according to  claim 1  characterised in that during the refermentation in the barrel the beer has 1 to 2 million live yeast cells per ml. 
     
     
         4 . The draught beer according to  claim 2  characterised in that the yeast used is selected from the group of Saccharomyces or Brettanomyces. 
     
     
         5 . The draught beer according to  claim 1 , characterised in that at the start of refermentation in the barrel the beer contains 0.1 to 0.8 degrees plato fermentable sugars. 
     
     
         6 . The draught beer according to  claim 1 , characterised in that the beer has an alcohol content of between 7 and 10%. 
     
     
         7 . The draught beer according to  claim 1 , characterised in that the beer has an outflow temperature of 4 to 6° C. 
     
     
         8 . The draught beer according to  claim 1  characterised in that the barrel can withstand a pressure of at least 7 bars. 
     
     
         9 . The draught beer according to  claim 1  characterised in that the beer has a EBC value of between 4 and 8. 
     
     
         10 . (canceled) 
     
     
         11 . The draught beer according to  claim 1  characterised in that the beer is a tripel, Trappist beer or abbey beer. 
     
     
         12 . A method for producing refermented draught beer comprising:
 producing a young beer,   filtering and adding external CO 2  to the young beer,   adding additional yeasts and sugars to the young beer, and   storing the draught beer, wherein the beer undergoes refermentation in a barrel at a temperature of between 20 and 26° C. for a period of minimally 14 days.   
     
     
         13 . The method according to  claim 12  characterised in that after the refermentation the beer is matured for at least six weeks at a temperature situated between 6 and 10° C. 
     
     
         14 . The method according to  claim 12 , wherein the temperature for the refermentation is between 22 and 25° C. 
     
     
         15 . The draught beer according to  claim 2  characterised in that during the refermentation in the barrel the beer has 1 to 2 million live yeast cells per ml.